Mixed Seafood Spaghetti with mussels, prawns/shrimp, calamari rings and scallops with a spicy kick, a fantastic 15-minute recipe that is bursting with amazing flavours. This dish is simplicity in itself, no unnecessary sauces, and it can easily rival any restaurant-style pasta dish.
PREPARATION TIME:
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
- 200 g spaghetti (7 oz)
- 500 g mixed seafood (mussels, prawns, calamari rings and scallops) – 2 cups
- 25 g butter
- 3 tomatoes (or a cup of cherry tomatoes)
- 1 tablespoon olive oil
- 5 cloves of garlic
- ½ teaspoon chilli flakes
- 1 onion
- ¼ teaspoon black pepper
- 4 tablespoon grated parmesan
- 3 tablespoon fresh parsley
Instructions
- Cook the spaghetti according to the packet instructions.
- Rinse the mussels with cold water, and pat dry.
- In a pan, heat up the oil and add the butter.
- Peel and chop the onion, and add it to the pan, frying it until golden.
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Peel and chop the garlic, and add it to the pan together with the chopped tomatoes ad chilli flakes.
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Leave to cook for 2-3 minutes until the tomatoes are mushy.
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Add the mussels, prawns, calamary rings and scallops, give them a stir, then cover the pan with a lid and leave to cook for 5 minutes until the mussels are open, and the other seafood are cooked through.
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Drain the pasta and add it to the pan, mixing it well.
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Serve it immediately with fresh parsley, parmesan and ground black pepper.
Notes
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- If you’d like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
- The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.
- Any other kind of pasta would do
- make sure you only cook the mussels that are completely closed. If they are open, tap them hard on the kitchen counter, if they don’t close, it means they are not fresh.
- If you cook mussels only, you can add half a cup of water into the pan to create the steam you need for the mussels to open up. Otherwise, there is no need to, since the other seafood will release their liquid too.
- You can add as much garlic and chilli peppers as you like, when it comes to seafood, the more, the better.
- If you choose to add white wine, do so before you add the tomatoes, and leave it to cook until it all evaporates.
Nutrition
Calories: 838kcal | Carbohydrates: 97g | Protein: 57g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 2536mg | Potassium: 838mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2593IU | Vitamin C: 40mg | Calcium: 168mg | Iron: 3mg
